Chicken, Black Bean, and Corn Enchilada Rice Skillet
A saucy skillet of chicken, brown rice, black beans, corn, and vegetables topped with melted Mexican cheese.
- Calories
- 720
- Protein
- 50g
- Carbs
- 71g
- Fat
- 22g
Per serving
Ingredients
For 4 servings · 35 min total
- boneless skinless chicken breast, sliced1 1/2 lb
- brown rice, cooked4 cup
- canned black beans, rinsed2 cup
- corn (frozen or canned)2 cup
- tomato, diced2 cup
- garlic (minced)1 clove
- red enchilada sauce2 cup
- cooking oil4 tsp
- shredded mexican cheese4 oz
Instructions
- 1Warm the oil in a large skillet over medium heat. Cook the chicken until browned and fully cooked, then move it to one side of the skillet.
- 2Add the garlic and diced tomato and cook until the tomato begins to soften.
- 3Stir in the enchilada sauce, black beans, corn, and brown rice. Fold the chicken through and simmer until everything is hot and the sauce lightly coats the rice.
- 4Sprinkle the Mexican cheese over the skillet, cover, and cook until melted. Serve warm.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.